Cooking Together…Quinoa Salad with Roasted Vegetables

The finished product!

This week’s recipe for Quinoa Salad with Roasted Vegetables came from Deliciously Organic. Here’s the recipe:

Quinoa Salad with Roasted Vegetables

Adapted from Food and Wine, Serves 8

4 cups chicken stock
2 cups quinoa
1 medium zucchini, cut into 1/4-inch thick slices
2 medium carrots, cut into 1/4-inch thick slices
1 medium red onion, cut into 1/4-inch thick slices
1 red bell pepper, cut into 1/4-inch thick slices
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 tablespoon tomato paste
1/4 cup fresh lemon juice
3/4 teaspoon coarse sea salt

Preheat oven to 400ºF and adjust rack to middle position. Bring stock to a boil in a large sauce pan. Pour in quinoa and bring to a boil. Lower heat to low and cover with a lid. Cook until quinoa is soft  and stock has been absorbed, about 15-20 minutes.

Place vegetables on a large baking sheet and toss with coconut oil. Season with salt and pepper. Roast vegetables in oven until edges are golden, about 30 minutes, stirring half way through roasting. Cool. Pour the quinoa in a large bowl. In a small bowl whisk together tomato paste and lemon juice. Pour mixture over quinoa and stir until incorporated. Add vegetables and salt and stir. Serve at room temperature.

Here are my thoughts on the recipe:

Ease of preparation: This was an easy dish, but took a little time to cut the vegetables and roast them.

Vegetables cut up and ready to roast.

Overall opinion: I enjoyed this dish. I think it would be great as a side dish, or you could add in chicken for a main dish.

Husband thoughts: Unfortunately, he didn’t like this at all. But…he’s not a fan of quinoa so that could have something to do with it. When I asked him what he didn’t like about it, his exact words were, “The texture, the flavor, and well…everything.” Ouch.

Would you have it again: Well, I’ll be having it for lunch all week because it made a lot and I’m the only one who will be eating it. I would make it again to bring as a side dish to a potluck or to have on hand for the week as a quick and nutritious lunch, but I won’t be serving it for dinner again anytime soon.

Did you omit anything? Nope.

Did you add anything? Thanks to some great suggestions from some of you, I added sweet potatoes, and some toasted pinenuts. They were my two favorite flavors in the dish, so I’m glad I did, and I highly recommend it.

Roasted Vegetables

How did you serve it? We had it for dinner, and it was a little lacking on it’s own. I would recommend adding chicken if serving it for a main dish, or just serving it as a side dish in a meal.

Would you change anything next time: Nope.

General Comments: Don’t let my husband’s comments prevent you from trying this one. It really was delicious.

And our recipe for next week:

Chipotle Black Bean Soup

Serves 4

3 15 oz. cans black beans, drained and rinsed
1/2 cup boiling water
1 dried chipotle chile (or you can buy the canned chipotles)
1 tsp. olive oil
1/4 cup onion, chopped
1 garlic clove, minced
1/4 tsp. dried oregano
1/8 tsp. ground cumin
1/4 tsp. ground red pepper
2 cups chicken borth
1 14.5 oz. can diced tomatoes and green chiles, undrained

Toppings:
Shredded jack or cheddar cheese
Sliced green onions
Chopped tomatoes
Cilantro
Sour cream
Tortilla chips

Combine boiling water and chipotle chile in a bowl; let stand 15 min. or until soft. (Skip this step if you are using a chile from a can) Drain, seed, and chop.

Heat oil in pot over medium high heat. Add onion, saute for 2 min. or until tender. Add garlic; saute 1 min. Add 2 cans of beans, chipotle chile, spices, chicken broth, and diced tomatoes and green chiles. Bring to a boil. Reduce heat and simmer for 30 min. Puree until smooth. Add the reserved can of black beans and heat through. Serve soup with toppings of your choice.

Let me know if you tried the Quinoa Salad and what you thought of it…and if you have any recipes you think I’d like to try, send them my way!






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